Slow-Cooker Pot Roast with Root Vegetables and Red Wine

Slow-Cooker Pot Roast with Root Vegetables and Red Wine
Photo by Andrew Hugh Purcell

Ingredients

  • 3⁄4 cup peeled and finely chopped parsnips
  • 1 cup red wine, such as Pinot Noir
  • 1 3-½-lb. boneless beef chuck roast
  • 3⁄4 cup peeled and finely chopped carrots
  • 1 14-oz. can whole peeled tomatoes, with juice
  • 3 Tbs. minced garlic
  • 1⁄4 cup plus 1 Tbs. tomato paste
  • + 12 more ingredients
    • cooked polenta, for serving
    • 1 tsp. dried sage
    • 10 grinds black pepper
    • 2 Tbs. unsalted butter
    • 1⁄4 cup low-sodium chicken stock
    • 1 Tbs. honey
    • 1⁄4 cup all-purpose flour
    • 3⁄4 cup fresh-squeezed, strained orange juice
    • 1-1⁄2 cups finely chopped Spanish onions
    • 2 tsp. kosher salt
    • 3⁄4 cup finely chopped celery
    • 4 sprigs fresh rosemary, tied together with kitchen twine

With a wooden spoon, mix together 1⁄4 cup of the orange juice, 2 Tbs. garlic, 1 Tbs. tomato paste, and the sage. Add the meat and coat it all over with the marinade. Sprinkle evenly on all sides with the salt and pepper. Meanwhile, heat the butter in a 10-inch, heavy sauté pan over medium-high h...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals »






Snooth Media Network